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Carrot cake with pineapple and brown butter cream cheese frosting

Carrot Cake With Pineapple Recipe

Carrot cake with pineapple, big chunks of carrots, toasted pecans and brown butter cream cheese frosting is the ultimate homestyle carrot cake! Makes three 8"x1" round cakes.

Course Dessert
Cuisine American
Keyword carrot cake
Prep Time 25 minutes
Cook Time 43 minutes
Total Time 55 minutes
Servings 24 servings
Calories 4262 kcal
Author Liz Marek

Ingredients

Cake Ingredients

  • 9 ounces All Purpose flour
  • 7 ounces granulated sugar
  • 7 ounces brown sugar
  • 1/2 teaspoon salt
  • 2 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger powdered
  • 5 ounces vegetable oil
  • 3 ounces butter melted
  • 5 large eggs
  • 1 Tbsp vanilla extract
  • 5 ounces candied pecans chopped
  • 3 ounces shredded coconut toasted
  • 8 ounces carrots grated (about 4-5 medium carrots)
  • 8 ounces pineapple drained and crushed
  • 1 whole ripe banana mashed or 4 oz unsweetened applesauce

Cream Cheese Frosting

  • 16 ounces cream cheese room temperature
  • 6 ounces unsalted butter room temperature
  • 10 ounces brown butter softened butter consistency
  • 32 ounces powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange extract (optional)
US Customary - Metric

Instructions

Cake Instructions

  1. IMPORTANT: Make sure all your ingredients are at room temp and you're using a scale to measure. Substituting ingredients may cause this recipe to fail. (see notes at the bottom of the recipe) 

  2. Sift together flour, sugar, salt, baking soda and all the spices.

  3. Mix together oil, melted butter, eggs and vanilla and blend into dry ingredients.

  4. Add remaining ingredients and fold until combined.

  5. Pour into a prepared cake pan, using either pan release or cake goop.

  6. Bake at 350º F about 30 minutes. Test for doneness in multiple areas near the center with a tooth pick. If the tooth pick comes up dry with a few crumbs stuck to it, the cake is done. Let cakes cool. Cover with plastic wrap and chill before torting and frosting. 

Cream Cheese Frosting

  1. Cream the butter with the whisk attachment until smooth

  2. Add in your softened cream cheese and whip together until smooth and no lumps are present

  3. Slowly add in powdered sugar one cup at a time while mixing on medium until smooth

  4. Add in your vanilla and orange extract and salt

Recipe Video

Recipe Notes

Important Things To Note Before You Start

1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 

2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 

3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.

4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. 

5. If the recipe calls for specific ingredients like cake flour, replacing it with all purpose flour and cornstarch is not recommended unless specified in the recipe that it’s ok. Substituting ingredients may cause this recipe to fail. 

Nutrition Facts
Carrot Cake With Pineapple Recipe
Amount Per Serving
Calories 4262 Calories from Fat 2034
% Daily Value*
Fat 226g348%
Saturated Fat 150g750%
Cholesterol 579mg193%
Sodium 2023mg84%
Potassium 912mg26%
Carbohydrates 548g183%
Fiber 14g56%
Sugar 458g509%
Protein 28g56%
Vitamin A 20080IU402%
Vitamin C 32.6mg40%
Calcium 246mg25%
Iron 8.2mg46%
* Percent Daily Values are based on a 2000 calorie diet.